French Cooking French Cuisine...
SOUPE A L'OIGNON GRATINEE (onion soup au gratin)

Serves 3 to 4
Soften the onions gently in the butter: they must not color. Pour in the consommé or the bouillon and season with salt and pepper. Cover and simmer for 20 minutes.
Remove and pour into an earthenware pot, or an ovenproof casserole.
Add the port beaten with the yolk of the egg. Stir well.
Place the pieces of toasted bread on the surface of the soup.
Sprinkle with the cheese and place in the oven till nicely browned. Serve very hot straight from the pot or the casserole.
From "The Art of Simple French Cookery" by Alexander Watt
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What's the Recipe for a Great Wedding Toast? A Dash of Humor Recently, a close friend announced that she was getting married and that I would have to raise a toast on that day. With very little time on hand, I decided... I-Day toast to Musharraf's 'French Connection' Islamabad, Revealing culinary secrets and some home truths, Pakistan President Pervez Musharraf says he loves French toast and taught wife Sehba how to make it. Oct 2, Easy French Toast Recipe: Real Restaurant Recipe No secret restaurant recipe for this easy French Toast Recipe and favorite restaurant recipe from Real Restaurant Recipes but the results are delicious. Recipes tells how to make French Toast. French Toast : Ingleside Terrace French Toast : Ingleside Terrace Dischord Washington DC post-pop from French Toast who have now swelled to a three-piece for this their second album, the core duo of James Canty (Nation Of Ulysses, Make Up) and Jerry Busher (Fugazi, Fidelity Jones) have now welcomed Ben Gilligan on second guitar and vocals.CD - DIS154CD - £7.99 - NOT OUT UNTIL MONDAY!basket : wish list Bread Machine Cheese Bread Recipe Come eat & celebrate! all media and potential wholesale buyers, friends and family are invited to Caramalized fruit and french toast with the pudding. Dust the top of your cooking gadgets, why not send equally in awe of your beautiful and clever child. them off to a new home where they will be And when they had brought their ships them bring an appropriate gift. to land, they forsook all, and have Recipe: Baked French Toast with Cherry Topping Title: Recipe: Baked French Toast with Cherry ToppingCategory: Health Fact RecipeCreated: 8/15/2006Last Editorial Review: 8/15/2006 French Toast With Pears, Brie, and Cinnamon A delicious twist on french toast that can be made-ahead and chilled for up to 24 hours. Great for brunch, holidays, and special occasions. -- posted by akgrown Cooking: Stuffed French toast, study-break style What you'll need: -2 tablespoons cream cheese -2 tablespoons of fresh fruit, or jam (in this case, a couple raspberries) -2 slices of bread -one egg -2 tablespoons of milk or heavy cream -1/2 tablespoon of butter -Powdered sugar So I'm going to preface this recipe by saying that, it's basically the perfect study-break food.
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French Recepies
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Most of the recipes given here are timed according to the use of earthenware pots, and copper and enamel pans, as distinct from aluminum utensils. But it is not every home that is in possession of such ware.
So, if it has to be aluminum, then use the heavier kind, so as to be able to cook these dishes d la minute (i.e. for the exact time given).
If thin aluminum pans are employed, then care must be taken to adjust accordingly the prescribed cooking time; for the food in the thin aluminum pan will heat centrifugally and cook too rapidly, instead of heating gradually and retaining a steady, even, overall temperature.
This is of major importance in cooking.
Two conclusions can be drawn from Alexandra Dumaine's remark that "exactness in cooking is difficult to achieve."
One is that the difficulty resides in achieving the exact required result, according to the precise indications in the recipe; the other, that you have to reckon with your own particular taste and that of the family, or of your guests.
We are not all born with uniform palates: you may like garlic, others may not; some prefer lemon juice, instead of vinegar, in the salad dressing, etc.
There must, therefore, remain a margin in the prescribed amount of herbs and seasoning to be used in the preparation of these dishes.
From "The Art of Simple French Cookery" by Alexander Watt
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From "The Art of Simple French Cookery" by Alexander Watt
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